5种鹿茸营养成分的主成分分析

对梅花鹿茸、马鹿茸、花马杂交鹿茸、麋鹿茸及驯鹿茸等五种鹿茸的常规成分、无机元素和氨基酸含量进行了测定.采用原子吸收光谱法测定了15种无机元素的含量;使用氨基酸分析仪结合分光光度法测定了五种鹿茸不同部位的17种氨基酸的含量.采用主成分分析法对鹿茸的营养成分进行分析,探讨了不同品种鹿茸的差异及特征成分.结果表明,粗蛋白、Ca、P、Na、Fe、Ba、Sr、谷氨酸及甘氨酸是鹿茸的特征成分,与鹿茸品质特征密切相关.根据无机元素含量的主成分分析得分图,可将梅花鹿茸、麋鹿茸与其他3种鹿茸区分,而常规成分和氨基酸的主成分得分图不能明显表征五种鹿茸的差异.主成分分析揭示了不同鹿茸在营养成分上的相似性和差异性.本研究为鹿茸的进一步开发利用提供重要依据.

Principal component analysis of nutrients in five varieties of velvet antler (Cornu Cervi Pantotrichum)

Studies were carried out by basically analyzing the contents of conventional ingredients, inorganic elements and amino acids of five varieties of velvet antler. The contents of inorganic elements in velvet, antler samples were determined by an atomic absorption spectrophotometer. The contents of amino acids in velvet antler samples were determined by spectrophotometry after being separated by an amino acid analyzer. The principal component analysis was applied to the study of characteristic elements in velvet antler. The results showed that crude protein, Ca, P, Na, Ba, Sr, glutamate and glycine are the characteristic elements in velvet antler. Velvet antlers (Cervus nippon Temminck and Elaphodus davidianus) were differentiated from others by the score plot of inorganic elements for five varieties of velvet antler samples. However, according to the score plots of conventional ingredients and amino acids, no differences were found among the five varieties of velvet antler samples. The similarities and differences of nutrients in velvet antlers were revealed by principal component analysis. All these data would provide important evidence for further exploitation of velvet antler.